Vegetarian Omelette Recipe

Name: Stone Creek Dining Company - Montgomerys Vegetarian Omelette Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count large eggs; 2 tbsp whole milk; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 cup fresh spinach (packed, stems removed); 0.5 cup button or cremini mushrooms, sliced; 0.25 cup yellow or red bell pepper, small dice; 0.25 cup small yellow onion, small dice; 0.25 cup bruschetta-style tomatoes (chopped, drained if very juicy); 0.5 cup Tillamook white cheddar, shredded; 1 cup fresh seasonal fruit (mixed berries, melon, or sliced apple/pear); 1 tbsp unsalted butter; 1 tsp olive oil; 1 tbs fresh herbs (optional: chives or parsley), chopped

Inspired by Stone Creek Dining Company - Montgomery

Time20m

Serves1

three farm eggs, spinach, mushroom, bruschetta tomato, sautéed onion & pepper, tillamook white cheddar, fresh fruit

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Ingredients

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Egg mixture

3 count Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Vegetables

1 cup fresh spinach (packed, stems removed)

1/2 cup button or cremini mushrooms, sliced

1/4 cup yellow or red bell pepper, small dice

1/4 cup small yellow onion, small dice

1/4 cup bruschetta-style tomatoes (chopped, drained if very juicy)

Cheese

1/2 cup Tillamook white cheddar, shredded

Fruit

1 cup fresh seasonal fruit (mixed berries, melon, or sliced apple/pear)

Cooking fats & finishing

1 tbsp Unsalted butter

1 tsp olive oil

1 tbs fresh herbs (optional: chives or parsley), chopped

Method

Egg mixture

Beat eggs

Crack the three eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy, about 30 seconds. Set aside.

Vegetable sauté

Prepare pan and sauté aromatics

Heat a nonstick or 8-inch skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the diced onion and bell pepper. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add sliced mushrooms to the pan and continue to cook until mushrooms have released their moisture and begin to brown, about 3–4 more minutes. Season vegetables lightly with a pinch of salt to help them soften.

Add the packed cup of fresh spinach and cook just until wilted, about 1 minute. Stir to combine with the other vegetables, then push the vegetable mixture to one side of the skillet or transfer to a small plate and keep warm in the still-warm pan.

Cook omelette

Reduce heat to medium-low. Add a small extra pat of butter (or a little oil) to coat the pan if needed. Pour the beaten egg mixture into the skillet, tilting the pan so the eggs cover the bottom in an even layer.

Allow eggs to set gently without stirring for about 20–30 seconds, then use a spatula to gently lift the edges and tilt the pan to let any uncooked egg flow underneath. Continue this process until the eggs are mostly set but still slightly custardy on top, about 1–2 minutes more.

Evenly distribute the sautéed vegetables across one half of the omelette. Spoon the 1/4 cup chopped bruschetta-style tomatoes over the vegetables (if tomatoes are very juicy, drain slightly first). Sprinkle 1/2 cup shredded Tillamook white cheddar evenly over the vegetable-tomato mixture.

Using a spatula, carefully fold the empty half of the omelette over the filled half to form a semi-circle. Gently press down to seal and cook for another 30–60 seconds to melt the cheese and finish setting the eggs. If you prefer the cheese more melted, cover the pan for 30 seconds.

Finish & serve

Slide the omelette onto a plate. Garnish with chopped fresh herbs (about 1 tablespoon) and a light crack of black pepper. Serve immediately with 1 cup fresh seasonal fruit on the side.

Optional: serve with toast or an extra drizzle of olive oil over the tomatoes if desired.